Campus Sous Chef — Lead Kitchen, Menu & Talent

Thompson Hospitality Corporation; Petersburg (VA); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Health/Dental/Vision

Paid Time Off

401(k), matched up to 4%

Short- and Long-Term Disability

Tuition Reimbursement

Employee Referral Program

Pet Insurance

Discounts: Hotels, Travel, Tickets, …

Job summary

Thompson Hospitality is hiring a Sous Chef to lead our campus dining kitchen at Virginia State University. You will partner with the Executive Chef to design menus, supervise staff, and ensure top-quality, safe food production in a fast-paced setting.

Join a team that values culinary excellence, training, and collaboration while supporting a high-volume program with evolving menus and sustainability goals.

Qualifications

• Culinary degree or equivalent 2 years’ experience in a culinary leadership role.
• Proven experience in a high-volume food service environment, preferably in a leadership capacity at a contract food service account.
• Knowledge of culinary techniques, menu development, and food safety standards.
• Strong organizational and multitasking abilities to handle a fast-paced kitchen.
• Excellent communication and leadership skills to effectively manage and motivate a diverse team.
• Ability to move freely in large kitchen spaces, storage areas, and multiple dining facilities across campus.
• Ability to communicate clearly in a noisy kitchen environment.
• May require climbing ladders or using step stools to access upper storage or equipment.

Responsibilities

• Collaborate with the Executive Chef on diverse, cost-effective menus considering nutrition and sustainability.
• Supervise food preparation, ensuring consistent, flavorful, high-quality dishes.
• Assist in staff recruitment, training, and supervision to foster a positive work environment and skill development.
• Monitor food production for quality and safety, adhering to regulations and university policies.
• Manage inventory, control costs, and reduce waste through portion control and menu planning.
• Stay current on culinary trends and techniques, seeking continuous improvement in culinary operations.
• Requires 50–55 hours per week, including evenings and weekends as business needs dictate.

Skills

Culinary leadership

High-volume service

Menu development

Food safety

Communication

Education

Culinary degree or equivalent

Job description

Thompson Hospitality is hiring a Sous Chef to lead our campus dining kitchen at Virginia State University. You will partner with the Executive Chef to design menus, supervise staff, and ensure top-quality, safe food production in a fast-paced setting.

Join a team that values culinary excellence, training, and collaboration while supporting a high-volume program with evolving menus and sustainability goals.